Butternut Squash Gnocchi with Italian Sausage

Butternut Squash Gnocchi with Italian Sausage effortlessly blends comfort, flavor, and the warmth of autumn into every bite. Rooted in Italian culinary traditions with a modern seasonal twist, this recipe celebrates roasted butternut squash’s earthy sweetness, Italian sausage’s savory boldness, and gnocchi’s soft, pillowy texture. Garnished with toasted pumpkin seeds and fresh thyme, this dishfeels like a cozy embrace on a cool fall evening.

The foundation of this dish is the roasted butternut squash, which undergoes a magical transformation in the oven. As it caramelizes, the squash develops a more profound, sweeter flavor with a nutty undertone. Once roasted, the squash is pureed with reserved pasta water to create a creamy, velvety sauce that clings to the gnocchi without overwhelming it. Adding nutmeg and fresh thyme enhances the sauce with warm, aromatic notes, while a splash of apple cider vinegar provides just the right touch of acidity to balance the richness.

Italian sausage adds a robust, savory element that perfectly complements the squash’s natural sweetness. The Parmesan cheese folded into the dish adds a layer of nuttiness and enhances the overall flavor profile. The sausage is browned to create crispy edges and flavorful crumbles that mix seamlessly into the sauce.

The tender and delicate gnocchi is the perfect base for the dish. Its quick cooking time and versatility make it a staple in Italian cuisine, and here, it’s the ideal vehicle for soaking up the creamy butternut squash sauce. 

To add texture and visual appeal, the dish is garnished with toasted pumpkin seeds and fresh thyme. The pumpkin seeds provide a delightful crunch, contrasting the sauce’s creaminess and the gnocchi’s softness. Fresh thyme ties the flavors together, while a final sprinkle of grated Parmesan cheese ensures that every bite feels indulgent and satisfying.

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This dish is a feast for the palate and a celebration of the fall season. The butternut squash sauce’s vibrant orange, the sausage’s golden browns, and the garnishes’ bright green hues create a visually stunning plate. 

Enhance your dining experience by pairing this dish with a refreshing glass of white wine like Sauvignon Blanc, or a soothing herbal tea. The Butternut Squash Gnocchi with Italian Sausage illustrates how straightforward, seasonal ingredients can result in something remarkable. Whether you’re preparing a meal for family, entertaining friends, or enjoying a solo treat, this dish offers warmth, flavor, and a hint of autumn enchantment.

Butternut Squash Gnocchi with Italian Sausage

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Butternut Squash Gnocchi with Italian Sausage combines the creamy sweetness of roasted butternut squash with the bold, savory flavors of Italian sausage. Finished with Parmesan cheese, toasted pumpkin seeds, and fresh thyme, this dish is a perfect autumn-inspired comfort meal.

Ingredients

• 1 medium butternut squash, peeled and cubed

• 16 ounces gnocchi

• 1 pound Italian sausage

• 3 cloves of garlic, minced

• 1 small onion, finely chopped

• 1/2 cup heavy cream

• 1/2 teaspoon nutmeg

• 1 tablespoon fresh thyme

• 1 tablespoon apple cider vinegar

• 1/2 cup Parmesan cheese, grated

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• for garnish, toasted pumpkin seeds

• for garnish, grated Parmesan cheese

• for garnish, fresh thyme

Directions

• Roast the Butternut Squash:
  Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of extra virgin olive oil, salt, and ground black pepper. Spread them on a baking sheet and roast for 35-40 minutes until tender and caramelized.
• Cook the Gnocchi:
  Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Reserve 1 cup of the pasta water before draining the gnocchi. Set aside.
• Puree the Squash:
  Puree the roasted butternut squash with the reserved pasta water until smooth in a blender or food processor. Add more pasta water as needed to achieve a creamy consistency.
• Prepare the Sausage and Aromatics:
  Heat the remaining 1 tablespoon of olive oil over medium heat in a large skillet. Add the Italian sausage and cook until browned while breaking it into crumbles, 5-6 minutes. Remove from the skillet and set aside.
  
  In the same skillet, sauté the onion for 3-4 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
• Combine the Sauce:
  Add the butternut squash puree to the skillet with the onions and garlic. Stir in the heavy cream, nutmeg, fresh thyme, and apple cider vinegar. Simmer for 7-8 minutes, stirring occasionally, to let the flavors meld.
• Toss the Gnocchi and Sausage:
  Gently fold the cooked gnocchi and browned sausage into the butternut squash sauce. Stir in the grated Parmesan cheese, letting it melt into the sauce. Season with salt and ground black pepper to taste.
• Garnish and Serve:
  Divide the gnocchi into bowls. Garnish with toasted pumpkin seeds, additional Parmesan cheese, and a sprinkle of fresh thyme. Serve warm and enjoy!